TY  - JOUR
A1  - Braun, Andreas
A1  - Bockelmann, Laura
T1  - An individual perspective on open innovation capabilities in the context of haute cuisine
T2  - International journal of innovation in management
N2  - Previous research on open innovation (OI) has primarily focused on the organisational level of R&D intensive industries. With this paper, we contribute to research on the individual level of analysis by analysing specific perspectives in the context of creative industries. Our study is based on 36 interviews with Haute cuisine chefs in France, Germany, Great Britain, Italy, Spain, Sweden, and Switzerland listed in the 2012 Michelin Guide. Building on the OI capability concept, our results demonstrate that chefs use absorptive and desorptive capacity (AC, DC) as means to generate and market culinary innovations, respectively. Moreover, we found that chefs almost exclusively rely on their own inventive and innovative capabilities in the early stages of the culinary innovation process. In subsequent phases, however, chefs increasingly integrate other sources such as employees, suppliers, and guests. Our study contributes to the literature in two ways. First, we research the individual level within the OI process, and second, we provide insight into OI practices in the creative industries.
KW  - Open innovation
KW  - open innovation capabilities
KW  - Haute cuisine
KW  - creative industries
Y1  - 2016
UR  - https://publishup.uni-potsdam.de/frontdoor/index/index/docId/45734
SN  - 1363-9196
SN  - 1757-5877
VL  - 20
SP  - 480
EP  - 499
PB  - World Scientific
CY  - Singapore
ER  -